White Chili I

"This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork."

Directions

Cook and drain the pork.

In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.

Most Helpful Positive Review

Sep 15, 2003

I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too watery, unlike chili and also too salty. If I cook it again I will reduce to 2 cups of chicken broth. Also I found the 2 cups Monterey Jack cheese to be excessive. I would reduce that to 2 cup sprinkled on top just before serving. I think I would add another can of beans to thicken the soup and would not rinse them, but use the broth in the can.

Most Helpful Critical Review

Aug 26, 2003

I substituted ground beef for the pork & only used one onion and 1/4 tsp. oregano. You may want to add one tsp. of cumin & taste the chili before adding more, just to get it as spicy as you like. I found it a little too intense with the 2 tsps. & just added an extra 8 oz.container of chicken soup. It did make the recipe more like a soup than a chili but the flavor was fine.

Excellent!!! And extremely easy. Used ground chicken instead of pork -- also used only one can of broth (14.5oz) and doubled the beans, based on the suggestion of another rater. Next time I'll double the batch, as this ratio only provided 4 meal size servings.

This was a big hit at our New Year's Eve bash - but as written is a little bland. We used 1.5X spices, added salt and white pepper, and used a little less broth, then added a couple of dashes of green Tabasco. Great with cornbread!

I have won two chili cookoffs with this recipe! I use shredded chicken instead of pork and use about half the cumin. I also add a few moew green chiles. I cook the chicken in broth, a little white wine, some green chiles and some salsa verde. Like other reviewers I think its much better the next day. Awesome!

YUM!!! I can't get over how great this chili is! I reduced the amount of chicken broth I added by about 1/2 cup to make a thicker chili and I let it "season" a day in the fridge before serving! Absolutely wonderful! Thank you!

Awesome. I followed the recipe with the exception of the meat. I used a combination of ground turkey and turkey breakfast sausage. My hubby has always bragged about his red chili, but this dish left both of us speechless (we were too busy eating!) Great served with honey cornbread. Thanks for the recipe!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.